600ml homemade coffee ice cream (see Tips)
1 loaf of brioche or Pandora, sliced
½ cup Kahlua coffee liquor
4 egg whites
1 cup caster sugar
Scoop 100ml ice cream into 6 small moulds (I used a dariole mould) and tip onto a baking sheet covered with non-stick paper. Freeze until firm.
Cover the ice cream with slices of brioche until completely covered, including the base. Brush with Kahlua and freeze again for 1 hour.
While you’re serving your main course, preheat your oven to the highest setting (220-250ºC).
Beat the egg whites until soft peaks form then gradually add the sugar and beat until thick and glossy. Spread the meringue over the brioche and bake near the top of the oven for 5 minutes or until the meringue is set and nicely coloured.
Serve immediately!
Tips: To make your own coffee ice cream follow this recipe, adding 100ml VERY strong coffee to the milk and cream mixture before adding it to the egg mixture.
600ml homemade coffee ice cream (see Tips)
1 loaf of brioche or Pandora, sliced
½ cup Kahlua coffee liquor
4 egg whites
1 cup caster sugar
Scoop 100ml ice cream into 6 small moulds (I used a dariole mould) and tip onto a baking sheet covered with non-stick paper. Freeze until firm.
Cover the ice cream with slices of brioche until completely covered, including the base. Brush with Kahlua and freeze again for 1 hour.
While you’re serving your main course, preheat your oven to the highest setting (220-250ºC).
Beat the egg whites until soft peaks form then gradually add the sugar and beat until thick and glossy. Spread the meringue over the brioche and bake near the top of the oven for 5 minutes or until the meringue is set and nicely coloured.
Serve immediately!
Tips: To make your own coffee ice cream follow this recipe, adding 100ml VERY strong coffee to the milk and cream mixture before adding it to the egg mixture.
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Cape Town, South Africa
Tel: +27 21 386 2000
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